Ingredients

3 tablespoons white miso (soybean paste; found in the refrigerated section of the supermarket)

1 tablespoon rice vinegar

4 6-ounce pieces salmon fillet

1/4 to 1/2 teaspoon crushed red pepper

Nutritional Information

Calories 566

Fat 25g

Sat fat 3g

Cholesterol 107mg

Sodium 965mg

Protein 47g

Carbohydrate 39g

Sugar 2g

Fiber 8g

Iron 4mg

Calcium 103mg

Calories 566

Fat 25g

Sat fat 3g

Cholesterol 107mg

Sodium 965mg

Protein 47g

Carbohydrate 39g

Sugar 2g

Fiber 8g

Iron 4mg

Calcium 103mg

How to Make It

Step 1

Heat oven to 425° F. On a large rimmed baking sheet, toss the potatoes and broccoli with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Roast, tossing once, until the vegetables are tender, 25 to 30 minutes.

Step 2

Meanwhile, in a small bowl, whisk together the miso, vinegar, 1 tablespoon of the remaining oil, and 3 tablespoons water.

Step 3

Heat the remaining teaspoon of oil in a large nonstick skillet over medium-high heat. Season the salmon with ¼ teaspoon each salt and black pepper and cook until opaque throughout, 3 to 4 minutes per side. Drizzle with the sauce, sprinkle with the crushed red pepper, and serve with the vegetables.

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Ratings & Reviews

Is this roasted veggies and pan cooked salmon? I thought it was roasted salmon.

seabelis2013-11-23T10:54:56-05:00

Delicious! However, The potatoes need to cook longer and the broccoli should go in later - maybe halfway. It was still good, but the broccoli was somewhat dried out.

bwankel2012-11-18T17:15:03-05:00

Delicious recipe, but I would roast a heartier veggie than broccoli, or change roasting times. Also, make double the sauce recipe, and dip the veggies in, sooooo good!

marianoelle302012-11-07T09:40:07-05:00

It's definitely a MUST to roast the broccoli and potatoes separately. I would have roasted the broccoli about half as long as the potatoes had I known that in advance.
Also, white miso paste is sometimes called "shiro miso", and can also be found in shelf-stable varieties. Look in the ethnic foods section of your grocery store if you can't locate it in the refrigerated section.

Homegirl21802012-10-29T18:56:34-04:00

DH took the dinner shift tonight. I couple of mishaps: 1) no miso so we used some Williams and Sonoma Umami Paste (one tablespoon and two tablespoons of reduced sodium soy sauce) 2) I forgot to tell him to cut the potatoes tiny in lieu of previous reviews about them not cooking long enough. We ended up fishing them out (pun not intended) and microwaving them til they were cooked through. The salmon was delicious, and cooked simply and perfectly (thanks DH). I really liked getting the red pepper flakes on my bites once in a while. NOTE: The shopping list in the magazine has a misprint to say 6 4-ounce pieces rather than 6 six ounce pieces. Overall, this was okay when compared to my own dishes with potatoes and broccoli and salmon....I may have done better on my own. It's hard to go wrong with roasted veggies and salmon, I'm kind of disappointed that they didn't catch the discrepancy in roasting broccoli and potatoes at the same time.

CantImprovise2012-10-04T09:40:05-04:00

I had the same problem as samc.
At 25 minutes, the broccoli was charred but the potatoes were still crunchy inside. I took the broccoli briquets out and gave the potatoes another 20 minutes.
The salmon, miso sauce, and potatoes were good.
My son loved the broccoli because since it was burnt, he didn't have to eat it!
If I make this again I will cook the broccoli and potatoes separately.

samc19752012-10-01T10:14:22-04:00

this recipe didn't work out well for me (roasting the potatoes and broccoli). I used the 2 tablespoons oil, etc. and proceeded to roast and toss once. However, the broccoli turned black and crispy within about 17 minutes, while the potatoes weren't cooked all the way (I had even quartered the potatoes so they were smaller pieces). I rescued the broccoli from the pan and then finished cooking the potatoes which took about 35 minutes.